Baked Coconut Shrimp

GOOD EATS

Coconut shrimp is one of the simple pleasures in life. Delicious and protein packed. The downside is most recipes require a boat-load of oil. Today we will be eliminating that problem, and giving a recipe that is sure to fit in with your goals.

Ingredients:

1 pound large shrimp, peeled and deveined
1/2 cup shredded unsweetened coconut
1/2 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste
2 large eggs
1/4 cup all-purpose flour (or substitute with coconut flour for a low-carb option)
Cooking spray

Instructions:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and lightly spray with cooking spray.
Prepare the shrimp: Pat the shrimp dry with paper towels. Season with salt and pepper.
Set up dredging stations: Place flour in a shallow dish. Beat eggs in a second shallow dish. In a third dish, mix together the shredded coconut, panko breadcrumbs, garlic powder, and paprika.
Dredge the shrimp: Coat each shrimp in flour, shaking off any excess. Dip in beaten egg, then press into the coconut mixture, making sure the shrimp is well coated.
Arrange on baking sheet: Place the coated shrimp on the prepared baking sheet in a single layer. Spray the tops of the shrimp lightly with cooking spray.
Bake: Bake in the preheated oven for 10 minutes. Flip the shrimp and continue baking for another 5-10 minutes, or until they are golden and crispy.
Serve immediately: Enjoy your baked coconut shrimp while hot with a side of sweet chili sauce or a squeeze of fresh lime.

Macros and Calories ≈

(per serving, makes about 4 servings)

Calories: 275 calories
Protein: 24g
Carbohydrates: 15g
Fats: 12g

Pro tip: This recipe is a great post-workout meal.

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